Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Latest Articles have been peer-reviewed and accepted, which are not yet assigned to volumes /issues, but are citable by Digital Object Identifier (DOI).
Process Optimization and Properties Analysis of ι-Carrageenan Via Homogeneous Extraction at Low Alkaline Concentration
LONG Xiaoju, WANG Xinyi, XIAO Qiong, CHEN Fuquan, WENG Huifen, CHEN Jun, YANG Qiuming, XIAO Anfeng
DOI: 10.13386/j.issn1002-0306.2024070413
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Structure-Activity Analysis and Microcapsule Stabilization of the Antioxidant Peptides from Tilapia Skin
MI Chunxiao, YANG Lu, YANG Heqi, LIU Yue, YU Xiaohui, HU Zibo, CAI Yidi, LI Xiang, ZHOU Hui, WU Long
DOI: 10.13386/j.issn1002-0306.2024060441
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Development of Chitosan-Seaweed Nanocellulose Enhanced Alginate Packaging Film for the Refrigerated Preservation of the Litopenaeus vannamei
YU Xiaohui, PANG Yifan, WANG Mengyang, ZHOU Xin, CAI Yidi, LI Xiang, ZHOU Hui, WU Long
DOI: 10.13386/j.issn1002-0306.2024060440
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Research Progress on Chitinase and Chitosanase with Transglycosylation Activity
WEI Yingying, GUI Minjuan, SUN Huihui, ZHAO Ling, CAO Rong
DOI: 10.13386/j.issn1002-0306.2024070134
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Optimization of the Process for Extracting Polysaccharides from Sargassum fusiforme Using Combined Enzymes and an Analysis of Its Hypolipidemic Activity
LIU Wenkai, OUYANG Dan, XU Yangli, SU Laijin
DOI: 10.13386/j.issn1002-0306.2024070187
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Lowering Blood Lipids and Regulating Intestinal Flora Effects of Blueberry Enzyme in Hyperlipidemic Mice
DANG Ya, QIAO Yuyu, LEI Gege, YANG Binyan
DOI: 10.13386/j.issn1002-0306.2024060126
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Effect of Controlled Release Antimicrobial-coated Active Packaging on Postharvest Quality of Cherry Tomato Fruit
LIU Baoan, LI Ying, CHEN Yao, FENG Bihong, SUI Yuan, XU Xiaodi, YUAN Shuzhi, YUE Xiaozhen, ZUO Jinhua, WANG Qing
DOI: 10.13386/j.issn1002-0306.2024070180
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Effects of High Pressure Steam Processing on Antioxidant and Anti-inflammatory Activities of Polygonatum kingianum
NIU Shirong, LI Minmin, CUI Weiye, YANG Jianbin, BAI Xiaojia, FAN Bei
DOI: 10.13386/j.issn1002-0306.2024050440
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Research Progress on the Composition of Bacteriophages and the Effects on Quality Formation in Fermented Foods
LIU Jiaqi, YANG Menglu, HUANG Yuli, LIU Mengting, GE Lihong, ZHAO Nan
DOI: 10.13386/j.issn1002-0306.2024070022
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Stability and Lipid-lowering Effect of the Complex of Agrocybe cylindracea Polysaccharides and Pomegranate Peel Polyphenols
QU Wenxin, LIU Rong
DOI: 10.13386/j.issn1002-0306.2024070036
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Active Fractions with Immune-enhancing Effects from the Stems and Leaves of Astragalus membranaceus and Its Chemical Components Identification
GAO Xinyuan, LI Xiaolan, LI Siqing, LI Yue, QIN Nan, GUO Lili
DOI: 10.13386/j.issn1002-0306.2024050117
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Mechanism of Litchi Semen Extract in Preventing Exercise-induced Muscle Damage Based on Network Pharmacology and in Vivo and in Vitro Experiments
ZHAO Xiaopeng, DONG Dan, TAN Boxuan, MIN Dongyu, WANG Zheng
DOI: 10.13386/j.issn1002-0306.2024060142
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Electrospraying Technology and Its Research Progress in Food Field
GAO Wei, WEI Yunshan, ZHU Guangsu, LIU Kunlun, ZHANG Huiyan
DOI: 10.13386/j.issn1002-0306.2024070001
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Research Progress on the Bioactivity, Mechanisms, and Applications of Theaflavins
ZHANG Rui, ZHANG Yihua, ZHOU Jiaping
DOI: 10.13386/j.issn1002-0306.2024060192
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Mechanism of the Regulatory Effect of Pediococcus pentosaceus CQFP202437 on Antibiotic-induced Locomotor Dysfunction in Mice
LI Ke, YI Ruokun
DOI: 10.13386/j.issn1002-0306.2024060291
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Preparation, Structure and in Vitro Activity Analysis of Selenopolysaccharide from Auricularia
SHEN Qin, LU Lele, PAN Piao, YUE Shibo, CAO Dongmei
DOI: 10.13386/j.issn1002-0306.2024070056
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Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV
DONG Chuang, XU Hui, ZHU Yahui, YANG Lin
DOI: 10.13386/j.issn1002-0306.2024060151
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Effect of Antioxidants on 3-Chloropropanol Esters, Glycidyl Esters and Physicochemical Properties in Rapeseed Oil with Different Ingredients during Intermittent Frying
HAO Yu, LI Huijia, WANG Pengyu, KONG Qingmin, YU Ying, MA Yiying, GAO Xianggong
DOI: 10.13386/j.issn1002-0306.2024060159
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Simultaneous Detection of 14 Sweeteners in Pre-prepared Dishes Using High-performance Liquid Chromatography-tandem Mass Spectrometry
WANG Xiaoyan, LI Cheng, YAN Xi, WANG Jiaxin, LIU Ziye, LIU Meiyu, TIAN Sinuo
DOI: 10.13386/j.issn1002-0306.2024070005
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Combined Effects of Melatonin and Citric Acid on Preservation of Fresh-cut 'Early Crisp' Pears during Cold Storage
LÜ Jingyi, QIU Yanxia, BAI Lin, GE Yonghong, ZHU Danshi, CHEN Jingxin
DOI: 10.13386/j.issn1002-0306.2024070015
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Microwave-assisted Deep Eutectic Solvent Extraction of Xinjiang Wild Prunus cerasifera Ehrh. Polysaccharides and Analysis of Its Antioxidant and Antibacterial Activities
ZHANG Linghe, XIE Hao, NUER Maimaiti
DOI: 10.13386/j.issn1002-0306.2024060318
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Evaluation of the Characteristics of Three Kinds of Commercial Liquid Smokes and Its Application in the Processing of Smoked Loach
TIAN Meilan, LIU Yangliu, MA Aijin, GAO Peiyu, SANG Yaxin, SUN Jilu
DOI: 10.13386/j.issn1002-0306.2024070026
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Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region
LIANG Wansen, YUAN Yuan, JIA Yiming, HAN Zhe, LU jiankang, LI Shuting, NIU Xiyue, XU Qian, LI Jie
DOI: 10.13386/j.issn1002-0306.2024070072
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Effects of Different Types of Pectin on the Properties and Structure of Gelatin Essential Oil Edible Films
CHU Qianqian, JIN Boyu, ZHANG Haopeng, LU Shiling
DOI: 10.13386/j.issn1002-0306.2024060027
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Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup
JIANG Hao, OU Shaobi, CHEN Meihe, LI Yilin, LI Xiangluan, QIU Quanlei, ZHAO Wenhong, BAI Weidong
DOI: 10.13386/j.issn1002-0306.2024060449
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Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles
QIN Yongping, ZENG Peng, FANG Dandan, CHEN Lin
DOI: 10.13386/j.issn1002-0306.2024060322
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Mechanism of Center-towards-Surface Enzymatic Hydrolysis Pattern for Sweet Potato Starch Induced by Annealing Treatment and a New Method for Porous Starch Preparation
WANG Yusheng, JIANG Hui, CHEN Haihua
DOI: 10.13386/j.issn1002-0306.2024090165
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Effects of Konjac Glucomannan and Whey Protein Complex on Stability and Slow Release Properties of Vitamin C W1/O/W2 Multiple Emulsion
BI Yinghao, JIA Airong, ZHANG Miansong, LIU Xue, DU Hongfang, CUI Tingting
DOI: 10.13386/j.issn1002-0306.2024050112
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Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle
ZHU Yongguang, MENG Luli, CHEN Peng, CHEN Jie, CHEN Tong, CHENG Yuan, CHENG Qianwei
DOI: 10.13386/j.issn1002-0306.2024060305
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Optimization and Stability Evaluation of Simulating Milk Fat Globule Membrane Delivery Systems for DHA-rich Algal Oil
WANG Bo, LIU Shiwei, SUN Jianfeng, DUAN Shenglin, YU Youqiang, MA Xishan, LIU Jia, YUAN Peng, WANG Wenxin, LIU Yuanyuan, ZHENG Xiaoyang
DOI: 10.13386/j.issn1002-0306.2024090132
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Stability and Digestion Properties of Curcumin-loaded Emulsion Gels Fabricated by Oat β-Glucan and Proanthocyanidins
LI Xiaotong, CHEN Ying, CHEN Mianhong, ZENG Fanke, DAI Yaping, ZHOU Wei, LI Ruyi
DOI: 10.13386/j.issn1002-0306.2024050283
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Preparation and Functional Activity of Nano-silver Materials for Dried Ginger
WU Junjie, JIAO Wenya, ZHANG Yu, SUN Jinhao, WANG Xianghong
DOI: 10.13386/j.issn1002-0306.2024050394
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Effects of Emulsion Concentration on Physicochemical Properties of AOP/WPC Cold Set Emulsion-filled Hydrogels
SONG Miaomiao, WANG Junhui
DOI: 10.13386/j.issn1002-0306.2024060114
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Interaction between Ellagic Acid from Pomegranate Peel and Corn Starch and Its Mechanism of Inhibiting Starch Digestibility
CHEN Shengdan, YANG Zhiwei
DOI: 10.13386/j.issn1002-0306.2024070294
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Optimization of the Fermentation Enrichment Method for Oat Non-starch Polysaccharides and Study of Their Immunostimulatory Activity
GAO Ruohan, MA Nan, YANG Mingzhe, CAO Jiabao, WANG Xia, LU Baoxin
DOI: 10.13386/j.issn1002-0306.2024090061
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Effect of Cooking Methods on the Quality Characteristics of Larger Yellow Croaker
MA Yuhe, ZHAO Yongqiang, HUANG Xianglan, SONG Jiahui, SHI Linfan, WENG Wuyin, LIU Zhiyu, LIU Shuji, REN Zhongyang
DOI: 10.13386/j.issn1002-0306.2024060311
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Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using In Vitro Simulated Digestion Models
YANG Qiyue, FAN Yizhuo, MO Yitong, ZHANG Liyan, ZHANG Yehui, ZHANG Yousheng, JIAO Wenjuan
DOI: 10.13386/j.issn1002-0306.2024080224
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Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose
MA Ji, ZHU Kaiyang, CUI Yuan, ZHANG Ting, ZHAO Wenge, JI Shichun, YUAN Liang, LEI Hongjie, XU Huaide, LI Mei
DOI: 10.13386/j.issn1002-0306.2024070327
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Zein-Gum Arabic Loaded with Dihydromyricetin: Preparation and Analysis of Nanoparticles
CHANG Dawei, CAO Jiayi, REN Na, WANG Huxuan, SUN Yujiao, SHEN Wen, SARA Sendi
DOI: 10.13386/j.issn1002-0306.2024050400
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Comparative Effects of Fermentation with Four Species of Lactic Acid Bacteria on Nutrition and Flavor Quality of Sweet Corn Juice
DONG Yangyang, YU Zhaoqing, NIU Liying, NI Qianjin, HE Weiwei, LI Dajing, DAI Zhuqing,
DOI: 10.13386/j.issn1002-0306.2024050238
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Inhibition Kinetics of LMWF on α-Amylase and α-Glucosidase and its Application in Low-GI Milk Powders
LI Yao, JIA Yitian, WANG Jinyue, HE Yunhai, REN Dandan, LIU Shu
DOI: 10.13386/j.issn1002-0306.2024070048
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Antimicrobial Peptides in Marine Animals and Their Application in Food Preservation
CHEN Jü, ZHU Wanting, HU Xingyuan, GONG Deming, LI Xiang, CAI Yidi, REN Dandan, HE Yunhai, WU Long, WANG Qiukuan, ZHOU Hui
DOI: 10.13386/j.issn1002-0306.2024090020
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Effects of Different Physical Field Treatment Technologies on the Quality of Freeze-dried Mango Powder
LIN Kewei, LI Zijian, LI Linjing, WANG Feng, MA Lukai, XIAO Gengsheng
DOI: 10.13386/j.issn1002-0306.2024060133
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Extrusion Process Optimisation and Product Characterisation of Tanquan millet Powder
GAO Tingting, FU Chenrui, LIU Jingxue, LI Fenglin, ZHANG Li
DOI: 10.13386/j.issn1002-0306.2024060319
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Effects of pH on Oat Protein Isolate and Pickering Emulsion Stabilized by the Protein
WANG Jing, JIAO Yingxue, GAO Wei, FAN Lipeng, LIANG Sunshuo, WANG Huiting, LU Lijuan, QI Wenhui, ZHANG Zhisheng
DOI: 10.13386/j.issn1002-0306.2024070173
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Identification and Enzymatic Properties of the Key D-lactate Dehydrogenase in Leuconostoc pseudomesenteroides HL64
LI Peng, LIU Lan, WANG Tong, HUANG Xiaoping
DOI: 10.13386/j.issn1002-0306.2024070333
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Effects of Synergistic Fermentation of Yeast in Yunnan Rice Wine and Rhizopus oryzae on Physicochemical Properties and Flavor Substances of Rice Wine
HE Yang, FENG Yiting, WU Haowen, Qing Yizheng, LU Yangli, GAO Ziqi, FANG Fanyu
DOI: 10.13386/j.issn1002-0306.2024070370
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Extraction of Proteins from Chlamydomonas reinhardtii and Screening of MAO-A Inhibitory Peptides
LIU Meiting, MAO Ya, XIE Jintao, LIU Wenxia, WU Lixia, WU Yishan, WANG Mei, ZHANG Xuewu
DOI: 10.13386/j.issn1002-0306.2024070176
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Construction of A Microfluidic Platform for Quantitative Detection of Multiple Fusarium Toxins Based on Upconversion Encoded Microspheres
WANG Shengjie, YE Yongli, SHAO Jingdong, SUN Xiulan, SUN Jiadi
DOI: 10.13386/j.issn1002-0306.2023030205
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Migration Patterns of Moisture and Sugar in Honey Peach Slices During Combined Freeze-Drying and Differential Pressure Puffing Drying
XIANG Kexin, ZHANG Bo, ZHAO Han, LIU Chunju, LI Dajing, WU Haihong, NIU Liying, SUN Xiyun
DOI: 10.13386/j.issn1002-0306.2024080054
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Effect of Low Temperature Plasma Sterilization on Myosin Degradation and Related Cathepsin Activity of Oncorhynchus mykiss
SUN Xiejun, CHEN Xiaoqiao, LI Xiuxia, LI Jianrong
DOI: 10.13386/j.issn1002-0306.2024060181
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Research Progress on Resveratrol Production by Recombinant Engineering Bacteria Fermentation
XIE Wenye, LI Yuan, ZHU Wanbin, GU Fengying, JIAO Bo, WANG Qiang
DOI: 10.13386/j.issn1002-0306.2024060085
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Research Progress on Novel Fat Substitutes: Bigels
QU Linhang, LI Xingyue, ZHAO Yufeng, LI Qi, ZHANG Siyu, YU Xiuzhu, GAO Yuan
DOI: 10.13386/j.issn1002-0306.2024060062
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Advances in the Extraction, Modification and Application of Sesame Protein
HOU Ying, PENG Yu, HAO Jianxiong, ZHAO Dandan
DOI: 10.13386/j.issn1002-0306.2024060201
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Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products
PANG Feng, GAO Yangchao, LI Yuchuan, LI Yanqiong, YU Shuhui, WANG Haiying, ZHANG Yuyu, LIU He
DOI: 10.13386/j.issn1002-0306.2024060364
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Research Progress of Mechanoenzyme Catalysis and Its Application in Food Field
ZHENG Mengdi, XIN Jiaying, CUI Tianyu, CHEN Lixin, CHENG Wei, LIU Tianfu
DOI: 10.13386/j.issn1002-0306.2024060261
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Protective Effects and Mechanisms of Selenium Enriched Sweet Potato Starch Noodles on Liver Injury in D-Galactose-induced Aging Mice
ZHU Mengjia, ZHANG Yuling, GAO Chunhao, LI Tao, LI Wei, GAO Xiang
DOI: 10.13386/j.issn1002-0306.2024070114
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Analysis of Color Quality Difference of Liupao Tea Infusion
XIAO Hongfei, XU Hao, OU Xingchang, AN Huimin, HUANG Jian'an, LIU Zhonghua
DOI: 10.13386/j.issn1002-0306.2024070152
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Regulation of 1-MCP Pre-treatment on Refrigeration Quality of Kiwifruit under Vibration Stress
LI Yiyang, YANG Haiying, DENG Guangting, SUN Yuying, DING Shenghua, WANG Rongrong
DOI: 10.13386/j.issn1002-0306.2024080300
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Study on the Improvement of Exercise Ability and Liver Protection in Oxidative Stress-induced Mice by Lactiplantibacillus plantarum CQPC03
HE Bo, ZHAO Xin, TAN Xiaohong, MA Kai, LI Caifeng
DOI: 10.13386/j.issn1002-0306.2024110226
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Shelf Life Identification and Quality Analysis of Golden Delicious Apples Based on Hyperspectral Imaging and Near Infrared Spectroscopy
ZHAO Xin, ZHENG Shuliang, NIU Xiaoying, CAO Jiankang, CHEN Han, ZHAO Zhilei
DOI: 10.13386/j.issn1002-0306.2024080030
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Study of Chrysanthemum indicum Flavonoid Extract on the Oxidative Stress Resistance of Caenorhabditis elegans
CUI Hailin, TANG Hailun, LIU Lian, LI Zuohao, XIANG Jingjing, LI Rong
DOI: 10.13386/j.issn1002-0306.2024070078
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Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology
HAN Yuanxi, JIANG Siyuan, ZHANG Erhao, LIU Zhendong, XUE Bei, LI Liang
DOI: 10.13386/j.issn1002-0306.2024070090
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A Preliminary Study on the Effects of Tartary Buckwheat-derived Nanoparticles on the Physiology of C57BL/6 Mice
ZHANG Jiyue, REN Chaoqin, CAO Yanan, REN Yuanhang, PENG Lianxin
DOI: 10.13386/j.issn1002-0306.2024060055
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Analysis of Fungal Communities of High-temperature and Medium-temperature Daqu in Binzhou Region and Their Correlation with Sensory Quality
ZHAO Huijun, WANG Yurong, HOU Qiangchuan, ZHANG Haibo, NI Hui, YE Mingbo, GUO Zhuang
DOI: 10.13386/j.issn1002-0306.2024070282
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Changes in Volatile Compound Composition in Satsuma Mandarin Pulp during Different Ripening and Storage Periods
YAN Wenyi, XIE Yating, MA Yingke, YANG Yan, YU Ainong
DOI: 10.13386/j.issn1002-0306.2024080248
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Comparative Study of Different Extraction Solvents and Liquid Chromatography Separation Modes on Metabolomics Analysis of Mango Pulp
ZHANG Nan, WANG Xue, WANG Kewen, MI Lu, YANG Shini, XU Lei, XU Zhenzhen
DOI: 10.13386/j.issn1002-0306.2024080198
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Comparative Analysis of Microstructure and Physicochemical Properties of Sweetpotato (Ipomoea batatas (L.) Lam) Starch
MA Chen, ZHANG Yongyue, SUN Jian, YUE Ruixue, ZHANG Yi, ZHU Hong, ZHANG Wenting, DENG Shaoying
DOI: 10.13386/j.issn1002-0306.2024070214
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Variations in Cuticular Composition Characteristics Among Pepper Varieties and Their Effects on Storage Quality
QIN Keying, GE Shuai, CHEN Jiani, JIANG Liwen, QIN Yeyou, WANG Rongrong, DING Shenghua
DOI: 10.13386/j.issn1002-0306.2024070343
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Effect of Space Voltage Electrostatic Field Combined with Low-temperature Storage on Quality of Beef Steak
WANG Mingzhu, XIE Yong, TAN Lijun, LI Cong, LIAO Xianyan, HUANG Junyi, XU Baocai
DOI: 10.13386/j.issn1002-0306.2024080110
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Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup
GUI Meijiao, LI Zihui, HAN Mengli, SONG Zhenhao, SHI Wenzheng, XU Guanhong, QU Yinghong
DOI: 10.13386/j.issn1002-0306.2024070147
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Chemical Constituents, Antioxidant, and Anti-inflammatory Activities of Chaenomeles speciosa (Sweet) Nakai Extract from Yunnan
PENG Bo, YU Shishuai, QU Liping, HAO Yining
DOI: 10.13386/j.issn1002-0306.2024070200
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Establishment of UDG-LAMP-LFD Detection System for Aflatoxin-producing Bacteria
AN Hongyu, CHEN Chen, WANG Yanhuang, LU Zenghui, TAO Ze, WANG Ke, LI Tuoping, LI Suhong
DOI: 10.13386/j.issn1002-0306.2024070403
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Exploring the Lipid-lowering Effects of Rosa roxburghii Alcohol Extract on Diet-induced Obesity Rats through Hepatic Leptin Resistance Pathway
SUI Yi, LU Tian, TENG Minggang, YUE Chaochen, YANG Li, CHAI Huifang
DOI: 10.13386/j.issn1002-0306.20240090023
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Development of A Cu–N–C Nanozyme–Based Colorimetric Sensor for Rapid Hydrogen Peroxide Detection in Pork Skin with Pickled Pepper
YUE Xiaoyue, HAO Chenxu, YAN Shuliang, FU Long, ZHAO Dianbo
DOI: 10.13386/j.issn1002-0306.2024060453
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Research Progress on Chemical Composition, Anti-inflammatory, Anticancer Activity and Mechanism of Action of Kadsura Coccinea
YIN Hongguo, QUAN Haiyan, XU Keqian, LI Yajun
DOI: 10.13386/j.issn1002-0306.2024080074
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Analysis of the Interaction Mechanism and Functional Characterisation of Quercetin and Ovalbumin
CHEN Hui, LIU Lili, CHENG Weiwei, DING Yue, XU Baocheng, XIAO Feng, HE Jialiang
DOI: 10.13386/j.issn1002-0306.2024060285
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Effects of Different Drying Methods on the Volatile Substances of Dictyophora rubrovolvata Based on HS-SPME-GC-MS and HS-GC-IMS
CHEN Jiaqi, LI Jialin, ZHAO Jichun, LI Honghai, MING Jian
DOI: 10.13386/j.issn1002-0306.2024070074
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Relationship between Changes in Physicochemical Properties with Antioxidant and Antitumor Activity Changes in vitro of different purified fractions of Pu-erh Tea Polysaccharides
WU Yilong, SHUI Zaikun, WANG Yan, LIU Zhenhao, WANG Xuanjun, ZI Chengting
DOI: 10.13386/j.issn1002-0306.2024030432
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Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons
ZHAO Xin, Zhang Yujing, CHEN Xufeng, XU Nü
DOI: 10.13386/j.issn1002-0306.2024120330
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Research Progress on Preparation and Skin Care Related Effects of Sea Cucumber Peptides
CHEN Chunming, MI Rui, YU Shuang, QI Yanxia, LI Ying, LI Meng, ZHAO Qiancheng
DOI: 10.13386/j.issn1002-0306.2024060393
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Research Progress of Solvent-free Lipase Catalysis and Its Application in the Food Field
XIN Jiaying, SONG Qi, XU Jingyi, ZHANG Weidan, HE Jiao, XIA Chungu
DOI: 10.13386/j.issn1002-0306.2024070284
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Advances in the Application of Molecular Dynamics to Plant Protein, Lipid and Polysaccharide
SUN Ying, FANG Xuwei, YANG Feiran, LIU Shen, LU Binglin, ZHAO Juyang, JIANG Lianzhou
DOI: 10.13386/j.issn1002-0306.2024060377
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Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells
WANG Mengyang, ZHANG Hexin, LI Mei, XU Huaide, ZHANG Ting, ZHAO Wenge, LEI Hongjie
DOI: 10.13386/j.issn1002-0306.2024060234
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Effects of Coix Straw Cultivation Substrate on Amino Acid Composition and Nutritional Value in Grifola frondosa Fruit Bodies
ZHOU Jiajia, ZHOU Yu, LIU Bo, WEI Gonghao, DONG Shibiao, SU Rongrong, LONG Shengwei
DOI: 10.13386/j.issn1002-0306.2024050311
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Effect of Adding Passion Fruit Juice before and after Fermentation on the Quality of Congou Black Tea
REN Ling, TIAN Di, YANG Xueyi, HUANG Yuan, YU Juan, LI Jinyue, XIAO Yunbiao, ZHOU Hongjie, LI Yali
DOI: 10.13386/j.issn1002-0306.2024050363
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Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films
JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
DOI: 10.13386/j.issn1002-0306.2024060238
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Construction and Characterization of Soybean Isolate Protein-Polysaccharide-Starch Salt-reducing Gel System
YANG Siqi, ZHANG Qianqian, XU Yingru, LIN Zhixiong, ZHANG Yi, ZHENG Baodong, ZENG Hongliang
DOI: 10.13386/j.issn1002-0306.2024040377
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Immunomodulatory and Anti-aging Activities of A Capsular Polysaccharide from Lactobacillus fermentum S1
WANG Kun, TAI Mengdie, PAN Yuxi, LI Silu, LI Mengdi, ZHAO Jing, ZUO Feng
DOI: 10.13386/j.issn1002-0306.2024070325
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Impact of Different Cooking Methods on the Quality of Golden Pomfret Fillets
YUAN Keyi, ZHAO Tiantian, JIAO Wenjuan, LIU Jun, ZHOU Fan, LIU Weifeng, ZHANG Yehui, PENG Lanqing, NAN Haijun, CHEN Xiaoying
DOI: 10.13386/j.issn1002-0306.2024070006
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Influence and Screening of Potential Markers of Salmonella Pollution on Volatile Components of Pepper Chicken
XU Jie, FU Xiaoping, ZHANG Yongsong, LUO Sujing, BUHELIQI·Abudurexiti, WU Jiangchao, ZHU Siming
DOI: 10.13386/j.issn1002-0306.2024060020
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Research Progress on Extraction Techniques and Functional Activities of Jasmine Essential Oil
WU Ziyang, WENG Huiling, LI Weiming, XU Liping, ZHENG Baodong, LUO Xianliang
DOI: 10.13386/j.issn1002-0306.2024080080
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Preparation, Structural Characterization and Antioxidant Activity of Carboxylated Chitosan-Pectin-Based Silver Nanoparticles
SUN Yongjin, WANG Hongjie, HUANG Jing, ZHAO Yunlong, LIAO Huiying, LIANG Shuyun, CAI Jinyuan, LI Xia
DOI: 10.13386/j.issn1002-0306.2024070043
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Probiotic Characterization, Safety and Whole Genome Association Analysis of Lacticaseibacillus rhamnosus Z23
HE Yuxing, BAI Gaowa, YU Jinghe, LIU Wei, YANG Xiaofeng, LIU Mingchao, Wuyundalai
DOI: 10.13386/j.issn1002-0306.2024070391
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Analysis of the Dynamic Metabolic Changes during the Smoking Process of the Zhenba Bacon based on Non-targeted Metabolomics
KE Meiling, HAN Shuai, ZHU Lianxu, RENG Hongqiang, WU Guofei, Wang Ling, Zhang Tao, LU Hongzhao
DOI: 10.13386/j.issn1002-0306.2024070417
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Overview of the Application of High-energy Fluidic Microfluidizer in Whole-component Food
CHEN Zihao, DAI Taotao, DENG Lizhen, KE Yingying, RUAN Zhaoping, XU Keping, FU Min, LIU Chengmei, CHEN Jun
DOI: 10.13386/j.issn1002-0306.2024080236
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Research Progress on the Impact of Heat Treatment on Soy Protein Structure and Emulsions
ZHU Xiuqing, GAO Ying, XUAN Xihuan, HAN Tianlu, ZHU Ying, HUANG Yuyang, FU Yuxin
DOI: 10.13386/j.issn1002-0306.202407198
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Protective Effect and Mechanism of Ursolic acid on Acute Alcoholic Liver Injury in Mice
XIAO Miao, LI Yuxin, LIU Kaihui, SHENG Qinghai, ZHAO Wen, ZHOU Liangfu
DOI: 10.13386/j.issn1002-0306.2024070378
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Effect of Solid-state Fermentation by Yeast on the Structural and Functional Properties of Wheat Bran Proteins
SHI Tingting, LU Yujie, PEI Jiawei, GUO Runfang
DOI: 10.13386/j.issn1002-0306.2024070210
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Screening of Cryoprotectants of Bacillus coagulans BC30 and Their Effect on the Digestive Tolerance of Bacteria Powder
LIU Junjie, CHEN Ningning, XU Yujuan, WU Jijun, YU Yuanshan, PENG Jian, ZOU Po, LI Lu
DOI: 10.13386/j.issn1002-0306.2024070228
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Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-Induced Oxidative Injury in Rats
Zhang Wenfang, Wu Chenglin, Ning Huan, Li Zhuanzhuan, Zhai Liying, Yang Haoran, Wang Jing, Zhang Xuyuan, Qin Nan
DOI: 10.13386/j.issn1002-0306.2024060455
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Study on the Protective Effects and Mechanisms of Fucoidan Combined with Sodium Alginate Against Acute Alcoholic Gastric Mucosal Injury
ZHENG Haiyun, WANG Shaonan, WANG Zhigang
DOI: 10.13386/j.issn1002-0306.2024120415
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Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms
CHANG Dawei, REN Na, CAO Jiayi, WANG Huxuan, SUN Yujiao, SHEN Wen, Sara Sendi, ZHI Xiaohong
DOI: 10.13386/j.issn1002-0306.2024060082
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Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce
LI Qing, CHEN Qihe, LIU Xiayu
DOI: 10.13386/j.issn1002-0306.2024070257
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Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits
XU Xiaoyu, CHEN Qiuwen, CHENG Chifang, DANG Guofang, SHI Ying, DUAN Changqing, LAN Yibin
DOI: 10.13386/j.issn1002-0306.2024060108
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Optimization of Preparation Conditions of Extruded Yam Starch-Gallic Acid Complex and Effects on Its Amount on Quality of Cakes
SHI Miaomiao, ZHANG Zhen, DONG Xuena, LIU Ziyang, YAN Yizhe
DOI: 10.13386/j.issn1002-0306.2024060199
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Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) on the Quality Characteristics of Crispy Cookies
HU Yue, TIAN Zhengzheng, GAO Enhong, CHANG Xiaoke, LIN Shunshun, TIAN Xiaoling, LI Mengqin
DOI: 10.13386/j.issn1002-0306.2024070082
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Effects of Different Metal Ions on the Formation of Fibril Aggregates of Whey Protein Isolate
DONG Shipeng, LIU Meiyan, ZOU Peiyi, LIU Dan, CHEN Xin, LI Ranhong
DOI: 10.13386/j.issn1002-0306.2024120147
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Research Progress on Fermentation Microorganisms and Flavor Compounds in Pixian Broad Bean Paste
YANG Wen, XU Jiayue, YANG Peishu, LAN Yungui, PENG Sijia, ZHAO Yang, ZHAO Binyuan, YANG Dong, ZHAO Liang, LIAO Xiaojun
DOI: 10.13386/j.issn1002-0306.2024100112
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Impact of Solid State Fermentation Using Eurotium cristatum on Phenolic Compounds, Enzymatic Activity and Antioxidant Capacity of “Xiguahong” Sweet Potato Leaves
YI Junpeng, GAO Yan, LI Xin, HAN Yuxin, LIU Wenchao, DUAN Xu
DOI: 10.13386/j.issn1002-0306.2024090074
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Isolation and Identification of Eurotium Cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat
LIU Shuqi, ZHEN Haonan, XIN Yuan, XIA Chen, ZHAO Jianglin, ZHEN Xiaoqin, ZOU Liang, XIANG Dabing, JIANG Liangzhen
DOI: 10.13386/j.issn1002-0306.2024050324
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The Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea
LUO Jinlong, LIU Zhongying, FANG Shimao, ZHANG Tuo, DAI Yuqiao, YANG Xiaowei, YANG Ting, ZHU Mengzhen, SHEN Qiang
DOI: 10.13386/j.issn1002-0306.2024090177
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Molecular Modification and Enzymatic Properties of the Novel α-Glucosidase Aga432
LU Han, FANG Ting, NIU Xiaoxu, WENG Xiaomin, YAN Fen
DOI: 10.13386/j.issn1002-0306.2024100117
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Research Progress on Extraction, Separation and Purification Methods, Structural Characterization and Biological Activity of Natural Polysaccharide-polyphenol Conjugates
REN Yimeng, GAO Yuan, KONG Shuhua, ZHAO Jinwen, REN Dandan, MA Yichao, LIU Shu, HE Yunhai, WANG Qiukuan
DOI: 10.13386/j.issn1002-0306.2024060022
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Properties of Probiotic Yoghurt with Wolfberry and Its Metabolic Changes of Polyphenolic Compounds
QI Jin, GUO Shuai, CHEN Yanhui, GAO Yan, ZHUANG Jiao, JU Ning
DOI: 10.13386/j.issn1002-0306.2024060124
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Effect of Wheat Starch Hydration on Noodle Quality Under Different Storage Periods
WANG Hongwei, WANG Xiaoting, GUO Siqi, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua
DOI: 10.13386/j.issn1002-0306.2024060328
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Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network
CHEN Bingyan, LIU Yun, LIN Xiaozi, LIANG Zhangcheng, HUANG Juqing, JIA Xiangze, He Zhigang
DOI: 10.13386/j.issn1002-0306.2024070161
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Preparation and Properties of Walnut Protein Isolate-Chitosan Nanoparticles Stabilized Pickering Emulsion
LIN Yumei, LU Yanling, LIU Jiaqi, FAN Fangyu
DOI: 10.13386/j.issn1002-0306.2024070364
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Screening of Starch Flocculation Bacteria in Sweet Potato Sour Pulp, Optimization of Flocculation Conditions and Analysis of Flocculation Components
HOU Ying, LI Yihao, LI Haiyang, ZHAO Shida, LI Yang, MENG Xiangwu
DOI: 10.13386/j.issn1002-0306.2024060352
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Identification of Endogenous Antagonistic Bacteria in Grape Leaves and Its Inhibitory Effect on Postharvest Aspergillus niger in Thompson Seedless Grapes
ZHANG Miaomiao, YANG Yizhong, ZHANG Yuchen, MA Jie, XU Zhenzhen, WANG Wei, ZHANG Lijuan, WANG Ning, FAN Yingying, WANG Cheng, HUANG Wei, LIU Fengjuan
DOI: 10.13386/j.issn1002-0306.2024070065
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Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality
HE Ying, CHI Yujie, CHI Yuan
DOI: 10.13386/j.issn1002-0306.2024060180
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Properties, Physiological Functions and Applications of Starch-lipid Complexes
ZHAO Xinying, RUAN Changqing, LI Zhijiang, TANG Huacheng, WANG Changyuan
DOI: 10.13386/j.issn1002-0306.2024080363
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Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar
ZHAO Xin, ZHANG Yujing, CHEN Xufeng, XU Nü
DOI: 10.13386/j.issn1002-0306.2024120160
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Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-astaxanthin Nano-emulsions
ZHOU Lesong, CHEN Jialing, HE Liping, CAO Yong, XIAO Jie, LIU Xiaojuan
DOI: 10.13386/j.issn1002-0306.2024060231
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Expression and Characterization of Xyloglucanase from Paenibacillus borealis and Its Application in the Production of Xylogluco-oligosaccharides from Apple Pomace
TIAN Jiaxin, YANG Hang, ZHAO Yuqi, YAN Qiaojuan, LI Yanxiao, JIANG Zhengqiang
DOI: 10.13386/j.issn1002-0306.2024060437
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Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup
TAN Xiqian, ZHOU Zhenyü, CUI Fangchao, WANG Dangfeng, LÜ Xinran, LI Xuepeng, LI Jianrong
DOI: 10.13386/j.issn1002-0306.2024070296
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Antibacterial Effect of Solenocera crassicornis Processing By-products Fermentation on Specific Spoilage Organisms in the Late Stage of Squid Refrigeration
SHU Ting, WANG Lin, ZOU Xiaoyu, SONG Ru
DOI: 10.13386/j.issn1002-0306.2024070148
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Analysis of Pyrazine compounds of sauce-flavor baijiu from different regions
XIANG Ling, WU Qixiao, JIA Junjie, NIU Mansi, TU Tingyao, MA Long, TU Rongkun, WANG Songtao, SHEN Caihong
DOI: 10.13386/j.issn1002-0306.2024060411
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Optimization of Protease Digestion Process of Tuna Cooking Liquid Based on Bone-enhancing Activity
WU Yuxi, WANG Ying, LIN Xiaozi, CHEN Bingyan, HE Zhigang
DOI: 10.13386/j.issn1002-0306.2024060372
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Changes of Flavor Profile of Squid Tentacles during the Baking Process was Analyzed by Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue
XU Dan, CHEN Yunyun, SHEN Hongli, FAN Xia, ZHANG Xiaojun, DENG Shanggui
DOI: 10.13386/j.issn1002-0306.2024060422
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Analysis of Nutritional Composition, Texture Characteristics and Volatile Flavor Compounds of Yam from Different Origins
ZHONG Jiahao, ZENG Jieyu, CHEN Jiahuan, HU Jianjun, HE Zhilin, HE Kaowei, SONG Wanting, YANG Qingxiang, DU Bing, LI Pan
DOI: 10.13386/j.issn1002-0306.2024060034
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Effects of Kudzu Starch Incorporation on the Properties of Blended Flour Dough and Quality of Shortbread Biscuits
CHEN Si, HUA Yu, FANG Shiyi, ZHANG Chuanyi, TANG Shangwen, HUO Yinqiang, LIU Chuanju, LI Huanhuan
DOI: 10.13386/j.issn1002-0306.2024060402
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Effects of Different Treatments on the Structure and in Vitro Hypolipidemic Function of Soluble Dietary Fiber from Rosa roxburghii Tratt Pomace
ZHU Renwei, TAN Sha, LIU Qingqing, SHI Jia, WU Xiaonian
DOI: 10.13386/j.issn1002-0306.2024060370
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Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein
LIU Xiumei, WANG Yuan, LI Mengyu, ZHANG Yuyu, SUN Baoguo, ZHANG Siyu, CHEN Hongjian, ZHANG Yanrong, YANG Yali
DOI: 10.13386/j.issn1002-0306.2024060232
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Research Progress on Synthetic Method of Curdlan Composite and Its Application in Food Industry
WANG Xingyan, HU Wenmei, XU Wei, LI Yuting, MA Tinghong, CHEN Shan
DOI: 10.13386/j.issn1002-0306.2024070054
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Safety and Probiotic Evaluation of Lactiplantibacillus plantarum CHEN1 and Its Metabolic Analysis of Soymilk Oligosaccharides
CHEN Zhina, CAO Shiyi, YIN Linlin, SHAO Mengyuan, YE Tao, XU Zhangrui, HUANG Xiaochen
DOI: 10.13386/j.issn1002-0306.2024110347
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Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice
LU Lele, SHEN Qin, LANG Shuangjing, YAO Di, WANG Lidong, WANG Changyuan
DOI: 10.13386/j.issn1002-0306.2024060295
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Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu
YU Xiao, XIAO Xiongjun, HUANG Huiling, ZHENG Wanqi, LIAO Rui, TAN Jianxia, WANG Yue, MA Yi
DOI: 10.13386/j.issn1002-0306.2024070195
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Study on the Structure, Physicochemical Properties and Functional Properties of Insoluble Dietary Fiber from Soybean Residue by Modification Methods
ZHANG Jianxun, XIE Xuan, TIAN Tingting, YAN Shizhang, QI baokun
DOI: 10.13386/j.issn1002-0306.2024070405
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Effect of Different Modified Starches on Storage Quality of Protein Bars
WANG Yiqian, HU Xuewei, WEN Chengrong, QI Libo, SHANG Shan, FU Baoshang
DOI: 10.13386/j.issn1002-0306.2024060346
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Research Progress of Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate
LIU Changnian, GUO Yan, ZHANG Jiaxin, YU Xiuzhu, LI Qi
2025, 46(9):1-10. DOI: 10.13386/j.issn1002-0306.2024070226
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Effects of Solid-state Fermentation of Lactic Acid Bacteria on the Physical, Structural and Functional Properties of Soluble Dietary Fiber from Highland Barley Bran
WEI Xuzhao, LIU Huicui, YANG Yuchen, CAO Xiaohai
2025, 46(9):11-20. DOI: 10.13386/j.issn1002-0306.2024070249
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Optimization of Extraction Process, Structural Characterization and in Vitro Bioactivity of Polysaccharides from Dendrocalamus brandisii Bamboo Shoot Shell
LIU Jingjie, PENG Xiaowei, WANG Anna, XIA Wenxi, CAO Changwei, KAN Huan, LIU Yun
2025, 46(9):21-30. DOI: 10.13386/j.issn1002-0306.2024070363
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Isolation, Purification, and Structural Characterization of Antioxidant Polysaccharides Isolated from the Fruiting Bodies of Cordyceps militaris
WANG Yanan, QIAN Xinyi, YONG Yidan, WU Mengmeng, LI Yihao, CHEN Yuhang, NI Zaizhong, LI Lulu, CHEN Anhui, ZHANG Peng, GENG Ying, SHAO Ying
2025, 46(9):31-40. DOI: 10.13386/j.issn1002-0306.2024070386
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Effects of Pre-freezing and Vacuum Freeze-drying on Physicochemical Properties and Gelling Characteristics of Myofibrillar Protein from Nemipterus virgatus
SHI Qiuyan, LIN Duanquan, HE Wenxiong, LIU Kang, ZHANG Lingjing, WENG Ling, SUN Lechang
2025, 46(9):41-51. DOI: 10.13386/j.issn1002-0306.2024040160
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Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi
TONG Shengnan, WANG Jinmei, MA Xingsheng, YI Shumin, LI Xuepeng, LI Jianrong, JI Guangren
2025, 46(9):52-64. DOI: 10.13386/j.issn1002-0306.2024040324
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Effect of Different Cooking Methods on Quality of Salted Egg Yolk
CHENG Qianwei, WEI Xinyue, FU Shiyan, GAN Lina, ZHONG Qiu, WU Quandan, CHENG Yuan
2025, 46(9):65-72. DOI: 10.13386/j.issn1002-0306.2024040349
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Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef
SHI Zhenhua, TANG Daobang, YANG Huaigu, LIU Xueming, WANG Xuping, LIN Yaosheng, ZOU Jinhao, CHENG Jingrong, ZHU Mingjun
2025, 46(9):73-84. DOI: 10.13386/j.issn1002-0306.2024040358
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Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit
HE Zedong, FENG Hui, WANG Lingyan, ZHAO Lingxin, SUN Liping, ZHUANG Yongliang
2025, 46(9):85-92. DOI: 10.13386/j.issn1002-0306.2024050008
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Effects of Three Foodborne Polyphenols on the Physicochemical Properties of Potato Starch
CHEN Tiange, LI Yongxian, WANG Lu, XU Min, HUANG Lixin, LIU Lei
2025, 46(9):93-101. DOI: 10.13386/j.issn1002-0306.2024050136
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Effect of Water Extract of Perilla (Perilla frutescens) from Different Regions on the Odor Quality of Seasoned Silver Carp (Hypophthalmichthys molitrix) Fillets
ZHANG Hanwei, WU Yanni, YANG Wenhao, YOU Juan, XIONG Shanbai, AN Yueqi
2025, 46(9):102-113. DOI: 10.13386/j.issn1002-0306.2024050167
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Insights Into Rapid Identification, Screening and Activity Investigation of Novel Hemp Seed Pancreatic Lipase/Cholesterol Esterase Inhibitory Peptides
YIN Hao, ZHU Jiangxiong, ZHONG Yu, WANG Danfeng, DENG Yun, ZHANG Minyan, ZHAO Fang
2025, 46(9):114-123. DOI: 10.13386/j.issn1002-0306.2024050168
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Preparation of W1/O/W2 Emulsion Loaded with Chenpi Extract and Its Properties Evaluation
WANG Tingyu, SHEN Fei, ZHAO Jiawei, WU Zhenqiang
2025, 46(9):124-135. DOI: 10.13386/j.issn1002-0306.2024050380
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Effect of pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films
JIANG Ruizhao, ZHAO Yuan, SHI Linfan, REN Zhongyang, ZHANG Yucang, WENG Wuyin
2025, 46(9):136-143. DOI: 10.13386/j.issn1002-0306.2024060080
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Effects of Combined Microwaving/Atmospheric Steaming with Xylanase Enzymolysis on Endogenous Enzyme Activity and Antioxidant Activity in Wheat Bran-Germ
CHEN Peng, HAN Jing, SUN Binghua, ZHENG Xueling, LI Li, MA Sen
2025, 46(9):144-152. DOI: 10.13386/j.issn1002-0306.2024060397
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Inhibitory Effects of Flavonoids from Citrus reticulata 'Chachi' Peel on the Formation of Advanced Glycation End-products
WANG Wanting, CHEN Wanbing, ZHU Congyi, YANG Mengxue, ZHU Guohui, ZENG Jiwu
2025, 46(9):153-164. DOI: 10.13386/j.issn1002-0306.2024060404
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Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste
YU Jinyu, SHEN Lingwei, HU Chuanfeng, CHEN Gehui, LI Miyou, QIAO Yu, YU Wei
2025, 46(9):165-175. DOI: 10.13386/j.issn1002-0306.2024050348
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Recombinant Expression and Immobilization of Pantoea dispersa DJL-B Alcohol Dehydrogenase
TIAN Hong, PANG Li, YANG Wentao, CHEN Xiao, WANG Jinghan, XIA Bo, JIANG Liwen
2025, 46(9):176-184. DOI: 10.13386/j.issn1002-0306.2024060040
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Inhibitory Activity and Transcriptional Mechanism of PostbioYDFF against Pseudomonas aeruginosa
LIU Yuqian, WANG Ming, YUAN Wei, ZANG Jinhong, ZHAO Jinshan, LI Zhaojie, HU Ruiyan, PENG Chuantao
2025, 46(9):185-195. DOI: 10.13386/j.issn1002-0306.2024060069
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Optimization of High-density Culture Process of Lacticaseibacillus paracasei Lp.R3
FANG Shihui, XIONG Yao, ZHANG Zhao, LIN Junfang, CHEN Tao, GUO Liqiong
2025, 46(9):196-205. DOI: 10.13386/j.issn1002-0306.2024060197
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Selenization Optimization of Preparation Process of Polysaccharide from Dendrobium huoshanense and Its Inhibitory Effect on α-Amylase
CAO Wanxue, LI Jiao, TAO Qiang, FAN Xuanxuan, LU Jiting, CHEN Naifu, CHEN Naidong
2025, 46(9):206-214. DOI: 10.13386/j.issn1002-0306.2024060247
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Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis
TAN Yaxin, WU Song, YANG Hanyue, YUAN Xiaoya, PAN Yonggui
2025, 46(9):215-223. DOI: 10.13386/j.issn1002-0306.2024060434
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In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets
WU Siyu, CHEN Hong, SHE Zhiyu, SONG Guangming, DENG Liling, ZHAO Yi, ZHONG Geng
2025, 46(9):224-233. DOI: 10.13386/j.issn1002-0306.2024060445
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Comparative Analysis on Chemical Components and Antioxidant Activity for Four Different Varieties of Yunnan Large-leaf White Tea
ZHANG Chunhua, YAN Xuexing, CUI Tinghong, ZHAO Yuanyan, TAO Zhong, WANG Yuefei, SHAN Zhiguo
2025, 46(9):234-242. DOI: 10.13386/j.issn1002-0306.2023100184
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HS-SPME-GC-MS Combined with ROAV to Analyze the Effect of Different Packaging Materials on the Quality of Milk Powder
ZHANG Yuxin, ZAN Chengshun, HE Kairu, WANG Haibin, LIU Yingxue, NING Miao, WU Rina, ZHANG Shuli, WU Junrui
2025, 46(9):243-252. DOI: 10.13386/j.issn1002-0306.2024040210
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Effect of Different Cooking Methods on the Flavor of Procambarus clarkii
HU Chuanfeng, QIU Wenxing, LIU Xuan, WANG Shizhe, QIAO Yu, TU Ziyi, CAO Feng, LIU Shuangquan
2025, 46(9):253-263. DOI: 10.13386/j.issn1002-0306.2024050038
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Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology
ZHANG Hao, GAO Tianlong, YI Yuwen, CAI Xuemei, DENG Jing, TANG Yingming, GU Siyuan, QIAO Mingfeng
2025, 46(9):264-274. DOI: 10.13386/j.issn1002-0306.2024050162
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Quality Analysis of Juglans sigillata Kernel from Different Producing Areas in Yunnan Province by UHPLC-QE-MS Metabolomics
LEI Shuwen, ZHAO Hong, FU Xiaoping, GONG Jiashun, PENG Chunxiu
2025, 46(9):275-285. DOI: 10.13386/j.issn1002-0306.2024050360
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Morphological Features and Physicochemical Properties of Starches from Six Wheat Varieties in Yuncheng, Shanxi Province
FU Lihong, CHANG Yingying, XU Rundong, YANG Ziting, GUO Yun'e, YANG Hongyu
2025, 46(9):286-294. DOI: 10.13386/j.issn1002-0306.2024060090
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Exploration of the Evolution of Flavor Profiles in Ham Sausage during Storage Based on GC-MS, Electronic Nose and Electronic Tongue
XIN Guangbin, XU Yujuan, LI Cong, WANG Zhaoming, ZHOU Hui, XU Baocai
2025, 46(9):295-306. DOI: 10.13386/j.issn1002-0306.2024060101
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Development of an Advanced Quality Assessment System for Specialized Flour for Fresh Rice Noodles Employing Multivariate Statistical Techniques
WU Miaoyuan, LIAO Luyan, REN Xianlong, LIU Cao, WU Weiguo
2025, 46(9):307-316. DOI: 10.13386/j.issn1002-0306.2024060249
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Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures
HUANG Ning, CHEN Xiaohe, MENG Lingqing, YANG Ran, QU Lingbo, ZHAO Changcheng, LI Chunxia, QIAN Ping
2025, 46(9):317-328. DOI: 10.13386/j.issn1002-0306.2024050031
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Analysis of Volatile Organic Compounds in Low-temperature Conditioning of Kiwifruit by HS-SPME-GC-MS Combined with Chemometrics Methods
GUO Zhixin, ZHANG Wei, GUO Yingjie, CHENG Xiaomei, LAI Dengni, CHEN Shuangping, LI Gaoyang, ZHU Xiangrong
2025, 46(9):329-339. DOI: 10.13386/j.issn1002-0306.2024050371
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Effect of Exogenous Melatonin on Postharvest Storage Quality and Softening-related Gene Expression of Prunus domestica
QIAO Pei, LI Huixing, LUO Jiancheng, CHENG Shuang, YU Haiyan
2025, 46(9):340-351. DOI: 10.13386/j.issn1002-0306.2024060076
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Isolation, Purification, and in Vitro Hypoglycemic Activity of Pumpkin Seed Polysaccharides
CAI Shu, ZHONG Cheng, LI Minzi, LUO Junyun, ZHOU Aimei
2025, 46(9):352-362. DOI: 10.13386/j.issn1002-0306.2024050172
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Effect of Probiotics Complex on Improving Antibiotic-associated Diarrhea in Mice
LU Liyi, GAO Yecheng, CHEN Junlong, GUO Yajuan, LIU Hualin, CHEN Chang, MAO Xinliang
2025, 46(9):363-371. DOI: 10.13386/j.issn1002-0306.2024050212
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Hovenia dulcis Fruit Peduncle Polysaccharides Modulate Glutamate Metabolism and Tight Junction Protein Expressions to Attenuate the Neurotoxic Effects of Alcohol on Mice
ZHANG Yuchao, YUAN Zifei, LIU Liangyu, ZHU Sijie, YANG Yong, ZHENG Daimei, LIU Xudong
2025, 46(9):372-380. DOI: 10.13386/j.issn1002-0306.2024050346
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Effect and Mechanism of Galacto-oligosaccharides on Constipation in Mice
PAN Ya, SHEN Fei, CHEN Ming, FENG Fengqin
2025, 46(9):381-391. DOI: 10.13386/j.issn1002-0306.2024060073
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Research Progress on the Bacteriostatic Mechanism, Biosynthesis and Application of Phenyllactic Acid
GUO Shuaikang, SONG Na, ZHANG Guo, LI Pei, LI Ku, CHEN Xiong
2025, 46(9):392-403. DOI: 10.13386/j.issn1002-0306.2024040383
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Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough
ZHANG Xueyan, LIU Jingke, LI Pengliang, ZHAO Wei, ZHANG Xiaodi, YANG Huan, SHENG Qinghai, ZHANG Aixia
2025, 46(9):404-413. DOI: 10.13386/j.issn1002-0306.2024040498
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Research Progress on the Digestibility Resistance of Starch-Lipid Complexes: The Influence Factor and Formation Mechanism
MA Wenhua, YANG Fan, QIAN Xiaojie, SUN Binghua, MA Sen
2025, 46(9):414-423. DOI: 10.13386/j.issn1002-0306.2024050151
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Research Progress on Microbial Diversity and Its Functional Activities during Pile Fermentation of Dark Tea
WEI Jiaru, NIE Kaili, CHEN Xiaoqiang, YING Miaomiao
2025, 46(9):424-434. DOI: 10.13386/j.issn1002-0306.2024050198
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Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham
CHEN Juan, ZHONG Yuanyi, FU Guowen, PAN Hongbin, ZHANG Haibiao, WU Chuanfeng, QIAN Chaokui, FAN Jiangping
2025, 46(9):435-444. DOI: 10.13386/j.issn1002-0306.2024050210
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Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods
SHI Lin, JIA Wei, ZHANG Rong, ZHANG Li
2025, 46(9):445-455. DOI: 10.13386/j.issn1002-0306.2024050339
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Research Progress on Mitochondrial Protective Effects of Plant Polyphenols
LIU Yuxin, JIA Ru, WU Annan, LI Quanhong, LIAO Xiaojun, ZHAO Jing
2025, 46(9):456-465. DOI: 10.13386/j.issn1002-0306.2024060066
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Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review
WANG Ruihong, ZHANG Kunlin, YANG Panchuang, HE Song, YANG Wei, HE Hongju, LI Bo
2025, 46(9):466-472. DOI: 10.13386/j.issn1002-0306.2024060206
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